One of the benefits of living in Central Florida is the local Latino-inspired cuisine. Cuban black beans is a superb dish. It’s usually served over steamed rice either as a side or as the main dish. We usually make a Cuban pork roast with a side of black beans and rice, and sometimes fried plantains. It’s extra tasty the next day, too. Cuban black beans also make a delicious soup.
Black Beans and Rice Recipe
- 2 tablespoons extra virgin olive oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 cloves minced garlic
- 1 1/2 teaspoons salt
- several dashes of ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 large bay leaf
- 1 tablespoon apple cider vinegar
- 3 cups dried black beans
- 8-9 cups water twice
- Rinse beans well. Cover beans with about 9 cups of water, and soak beans for several hours or overnight.
- In a large sauce pot, sauté onion, green pepper, and garlic in olive oil until tender. Add salt, pepper, oregano, cumin, bay leaf, vinegar, and dried beans to saucepot. Cover with about 8 cups of water. Bring to a boil and let cook for about one minute. Reduce heat to medium-low and cook for about 1 to 2 hours, or until beans are tender. If beans become dry, add another cup of water. Adjust salt as needed. Remove bay leaf. Serve beans over steamed rice.
When soaking or cooking beans, use about 3 cups of water for each cup of dried beans.